Cherry Cola Spice Cake

1. In large bowl, combine flour, baking soda, toasted spices and ginger; set aside.
2. For cherry puree: Reconstitute 2 cups dried cherries with 4 cups cola in large saucepan. Place over medium heat and simmer fruit until plump. Place in blender and puree. Once cooled, measure 2 cups and put puree in large mixer. With paddle attachment moving slowly, add sugar followed by eggs, one at a time, and then oil. Once homogenous, feed in dry ingredients in three parts. Scrape down sides of bowl before adding next batch of flour. Once finished, pour into sprayed/sugared/flour-dusted loaf pans. Bake at 350 F until toothpick inserted comes out clean, about 15 to 20 minutes or internal temperature reaches 200 F.